Sautéed Filet Mignon with Sherry Mushroom Pan Sauce Recipe

What Dad may really want for Father’s Day is a thick, juicy steak. Well, he would enjoy that most anytime—so if you already have a tie wrapped up for him, keep this little number in mind for an upcoming dinner invitation. Filet mignon is a small, boneless steak cut from the center of the tenderloin. Since it is virtually free of fat, it’s best to add a bit of moisture by sautéing the steak, says cookbook author and food and wine consultant Denis Kelly, who contributed this recipe to Real Food. This also gives you the savory pan juices to blend into a sauce. This same technique can be used for any tender steak such as New York strip, T-bone or porterhouse. You can make pan sauces using white or red wine, beef stock, beer, tomato sauce, and other tasty liquids, along with herbs such as rosemary, thyme, oregano and basil notes Kelly. Bon Appétit!

Trim any fat from steaks and sprinkle on all sides with thyme, salt and pepper. Drizzle a little olive oil over steaks.

Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until oil begins to smoke. Cook steaks on each side for about 4 minutes. If pan smokes too much or the meat begins to burn, lower heat. After about 8 minutes total cooking time, test with an instant-read meat thermometer for doneness: 120 to 125°F for rare, 130 to 135°F for medium rare. When steaks are done to your liking, remove them from pan and cover loosely with foil.

To make the sauce, put mushrooms and garlic in pan and sauté over medium-high heat, stirring often, until mushrooms have softened. Add more olive oil if needed to prevent sticking. Add wine and stock and turn heat up to high. Cook for 3 to 5 more minutes, stirring often, to reduce liquids by about half. Lower heat to medium and stir in tomato paste. Add salt and pepper to taste. Remove pan from heat and stir in yogurt or sour cream, if desired. Spoon sauce over steaks and sprinkle with parsley. Pass any extra sauce when you serve steaks.

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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.